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2941 Restaurant Week Dinner Menu 2022
Three-Course Prix Fixe | Fifty-five dollars
Jan. 17th - 22nd
A limited A la carte menu will be available along with our Restaurant Week menu
Three-Course Prix Fixe | Fifty-five dollars
Jan. 17th - 22nd
A limited A la carte menu will be available along with our Restaurant Week menu
Appetizers
(choose one)
Pork Belly Confit
kabocha squash purée, ginger-soy glaze, Thai basil salad
Mushroom Velouté Ⓥ
comté cheese croque Monsieur
King Salmon Crudo
citrus foam, shallot, red shiso
Beet Tartare Ⓥ
cranberry-beet gelée, Swirly Girl Tommy goat cheese, micro celery
Entrées
(choose one)
Duck Cassoulet
duck sausage, roasted breast, Tarbais beans
Pan Seared Skate
calamari, Calabrian chili, lobster sauce
Fontina Cheese Raviolini Ⓥ
celery root, chestnut, maitake mushroom
Desserts
(choose one)
St. Honoré Ⓥ
roasted pineapple, yuzu crémeux, yogurt sorbet
Caramelized Apple Tatin Ⓥ
caramel mousse, vanilla ice cream
Chocolate Opera Cake Ⓥ
chocolate Joconde, caramelia mousse, pecans
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye
(choose one)
Pork Belly Confit
kabocha squash purée, ginger-soy glaze, Thai basil salad
Mushroom Velouté Ⓥ
comté cheese croque Monsieur
King Salmon Crudo
citrus foam, shallot, red shiso
Beet Tartare Ⓥ
cranberry-beet gelée, Swirly Girl Tommy goat cheese, micro celery
Entrées
(choose one)
Duck Cassoulet
duck sausage, roasted breast, Tarbais beans
Pan Seared Skate
calamari, Calabrian chili, lobster sauce
Fontina Cheese Raviolini Ⓥ
celery root, chestnut, maitake mushroom
Desserts
(choose one)
St. Honoré Ⓥ
roasted pineapple, yuzu crémeux, yogurt sorbet
Caramelized Apple Tatin Ⓥ
caramel mousse, vanilla ice cream
Chocolate Opera Cake Ⓥ
chocolate Joconde, caramelia mousse, pecans
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye